How to stew cabbage properly

Which cabbage is suitable for stewing Most often stewed

white cabbage, fresh or sauerk, but it is far from the only one suitable for this type of treatment. With certain caveats regarding color change, it is possible to braise red cabbage, much less time it takes cooking Savoy or Chinese cabbage.

How to process cabbage for stewing

Whether you are white, red, Savoy or Chinese cabbage, preparation of the vegetable for stewing goes the same way. First remove all the wilted, spoiled, colour-changed top leaves, then wash and dry the cowhide. Then cut it into quarters and remove the stiff strap. Each quarter should be cut with thin strips or squares.

If you are going to stew sauerkraut, it should be rinsed, put in a colander, under running water, then wring well.

How to stew the white cabbage properly

In a large deep frying pan, heat over a medium heat a spoon vegetable or melt spoonful of butter. Lay out the shredded cabbage and roast it, stirring until light golden. Pour ½ cup warm boiled water, bring to a boil, reduce the heat, cover with a lid and simmer the cabbage for about 30-40 minutes. This recipe is suitable for cooking 1- 1 ½ kilograms of vegetable.

For added flavor and flavor, dried spicy herbs such as dill and parsley, cumin, sautéed bacon, sausages, diced apple.

How to stew red cabbage

Red cabbage stewed also as white, but with one serious nuance. Red cabbage contains anthocyanins, compounds that give it a rich color, but when in contact with hot water they will color the vegetable in an unappetizing pale mauve color. To avoid this, add 1 tablespoon of vinegar to each glass of raw cabbage before pouring water into the pan or pan.

How to stew Savoy or Peking cabbage

More tender Savoy or Peking cabbage stews as well as white, but much less in time. Try cooking fishnet Savoy cabbage. To do this for 1 tochan you will need:
– 110 grams of bacon;
– 55 grams of butter;
– 90 ml of white dry wine;
– 2 tablespoons of crushed parsley greens;
– 2 teaspoons of seeds fennel
– 2 tablespoons sour cream
– salt and freshly ground pepper.

Melt the oil in a frying pan, roast the bacon strips for 3-4 minutes. Add the chopped cabbage, stir and pour the wine, season with salt and pepper. Simmer over medium heat, covering with a lid, for 7-10 minutes. Add the fennel seeds, parsley greens and sour cream. Stir and serve to the table.

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